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Effect of bacterial nanocellulose film containing sodium nitrite, and water extracts of sumac and black carrot on the shelf life of ground beef | ||
| Food Safety and Packaging | ||
| مقاله 5، دوره 1، شماره 2، آبان 2025، صفحه 115-126 اصل مقاله (656.09 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2025.56371.1012 | ||
| نویسندگان | ||
| Zolaykha Shiravani* 1؛ Mohieddin Kazemi2 | ||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies (AUSMT), Amol, Iran | ||
| 2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran | ||
| چکیده | ||
| This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE and BCE to BNC films strengthened the matrix network and improved the mechanical properties of the films. The SN120 treatment (BNC film immersed in 120 ppm SN solution) effectively improved the redness of the samples. The results also showed that the ground beef samples covered with BNC film immersed in SE10BCE5SN30 had the lowest microbial load (more than 3.5 log10 cycle reduction compared to the control) and the lowest oxidation rate (60% reduction compared to control). Consequently, considering the health concerns regarding nitrosamine compounds, the use of natural compounds such as SE and BCE in BNC films can reduce the amount of SN required in meat products. | ||
| کلیدواژهها | ||
| Beef؛ Black carrot؛ Edible film؛ Nanocellulose؛ Sodium nitrite؛ Sumac | ||
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آمار تعداد مشاهده مقاله: 77 تعداد دریافت فایل اصل مقاله: 69 |
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